Whether you’re from New Mexico or you are of latin decent, you probably know what posolé is. It is also sometimes spelled pozolé. Despite how you spell it, or where you’re from, the outstanding flavor won’t make a difference once you’ve shoveled some of this amazing goodness into your mouth. In New Mexico, we either add red or green chile to this recipe to give it the spice we need. You’ll soon find out, it’s the spice that you need as well.
- 12 cups (96 oz.) Hominy
- 12 cups Water
- 4 cups Pork
- 3 cups Onion
- 1 cup Garlic
- 1 Tablespoon Organic Oregano
- 1/8 cup Salt
- 1 Tablespoon Black Pepper
- Soak dried hominy for 24-36 hour or buy canned hominy that has been presoaked.
- Add all ingredients to X-Large Pot. (you may also brown the meat and saute the vegetables, minus the hominy, prior to adding to pot).
- Boil on a medium-high heat for 1-2 hours, adding water as necessary.
- Once hominy has burst, you may serve.
- Add 1/4 cup Red Chile or Green Chile for extra flavor (optional)